Categories: Chinese, rice

Ingredients

• 1 large egg
• 1 tablespoon water
• 1 tablespoon butter or margarine
• 1 medium onion
• 1 tablespoon corn or peanut oil, more as needed
• 2 cups cold cooked rice
• 2 tablespoons soy sauce
• Dash black pepper
• Sesame oil to season

Directions

1. Beat the egg with the water. Melt the butter or margarine in a large frying pan over medium-high heat. Add the egg and cook it, without stirring, for about 1 minute, or until firm. You don’t need to turn it over. It will look like a flat pancake. Remove it from the pan, cut it into shreds and set aside.

2. Peel the onion and cut it into small pieces. Heat the oil in the same frying pan over medium heat. Add the onion and cook for about 5 minutes, stirring occasionally, until the onion begins to soften.

3. Add the rice, soy sauce, and black pepper and stir continuously for about 5 minutes, or until the rice is hot. If the rice starts to stick to the bottom of the pan, add a little more oil (up to 1 tablespoon). Add the egg shreds and stir until they’re distributed throughout the mixture. For extra flavor, sprinkle with a few drops of sesame oil. Serve hot or at room temperature.

4. <b>Notes</b>

5. *To make this dish more colorful, add 1/4 cup frozen peas when you add the rice. You can also add 1 cup leftover chicken, beef, ham or lamb to make the rice a full meal.

6. *Never make Chinese Fried Rice with rice you’ve just cooked. It has to be leftover so that it dries out a little. However, if you insist on using just-cooked rice, double the amount of butter or margarine and oil. I find this version stickier, and I don’t think it tastes as good.

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